Description

Vatha Kuzhambu is a tangy and spicy South Indian gravy made with sun-dried vegetables (Vathal) or other vegetables. It's a staple in Tamil cuisine, offering a unique taste profile that pairs perfectly with rice.

Ingredients

For the Kuzhambu Base

• lemon size Tamarind (soaked in 1.5 cups of hot water and pulp extracted)
• 3-4 tablespoons Sesame Oil (Gingelly Oil)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Fenugreek Seeds
• 1/4 teaspoon Asafoetida (Hing)
• 1 sprig Curry Leaves
• 2-3 Dried Red Chillies (broken into half)
• 10-12 Shallots (Small Onions) (peeled and kept whole or halved)
• 8-10 Garlic Cloves (peeled)
• 1/4 cup Sun-dried Vegetables (Vathal) (like sundakkai vathal, manathakkali vathal, or dried brinjal)
• 1 medium Tomato (finely chopped (optional))

For the Spice Powder

• 2 tablespoons Coriander Powder
• 1-2 teaspoons Red Chilli Powder (adjust to taste)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Sambar Powder ((optional, for extra flavor))

Other Ingredients

• Salt (to taste)
• small piece Jaggery ((optional, to balance the tanginess))

Instructions

1. Extract tamarind pulp by soaking the tamarind in hot water for 15-20 minutes and squeezing out the pulp. Discard the residue.
2. Heat sesame oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add mustard seeds and fenugreek seeds. Let them splutter.
3. Add asafoetida, curry leaves, and dried red chillies. Saute for a few seconds until fragrant.
4. Add the shallots and garlic cloves. Saute until the shallots turn translucent and the garlic is slightly browned.
5. Add the sun-dried vegetables (vathal) and saute for 2-3 minutes until they are lightly fried and fragrant. Be careful not to burn them.
6. If using, add the chopped tomato and cook until soft and mushy.
7. Add the coriander powder, red chilli powder, turmeric powder, and sambar powder (if using). Saute for 30 seconds to cook the raw smell of the spices.
8. Pour in the extracted tamarind pulp. Add salt to taste and the jaggery (if using).
9. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Cook for 15-20 minutes, or until the Kuzhambu thickens and the oil starts to separate from the sides.
10. Stir occasionally to prevent sticking. Taste and adjust salt and tanginess if needed.
11. Once the Kuzhambu has reached the desired consistency and the flavors have melded, turn off the heat.